Sodium Concentration of Selected Dairy Products and Acceptability of a Sodium Substitute in Cottage Cheese

Abstract

Twenty-five samples of cottage cheese collected from processors and local markets in Tennesse in a 2-day period contained an average of 4.57 mg sodium/g. Samples collected over longer time had an average concentration of 3.78 mg sodium/g, and lowfat cottage cheese had an average of 3.22 mg/g. Buttermilk contained an average of 1.14 mg sodium/ g; regular vanilla ice cream averaged .83 mg/g, and "no stabilizer added" vanilla ice cream had an average of .59 mg/g. Sodium in lowfat chocolate milk averaged .83 mg/g and French onion dip 5.33 mg/g. One brand of yogurt contained .76 mg/g and another brand 1.69 mg/g.